Lemony Orecchiette with Shrimp and Kale
- 1 of 1 Bring a large pot of salted water to a boil. Add orecchiette pasta. Cook 9 minutes; drain, reserving 1 cup cooking water. Meanwhile, heat 2 tbsp olive oil over medium-high. Add cleaned raw shrimp. Cook 3 to 4 minutes, turning once. Remove to a plate. Add 2 more tbsp olive oil to skillet, along with trimmed and sliced Tuscan kale, cloves sliced garlic and red pepper flakes, if desired. Cook 4 minutes. In a large bowl, toss orecchiette with shrimp, kale mixture, reserved pasta water, crumbled feta cheese, lemon juice, lemon zest, salt and black pepper.
Servings Per Recipe: 6
Per Serving: 492 kcal cal., 15 g Fat, total, 29 g pro., 63 g carb., 485 mg sodium, 4 g fiber